Ingredients:
- 2 cups broccoli florets
- 1 cup cherry tomatoes, halved
- 2 cups kale, chopped and stems removed
- 1 cup heavy cream (or a plant-based cream alternative)
- 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- Salt and black pepper, to taste
- 2 tbsp olive oil
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Prepare the Vegetables:
- In a large mixing bowl, toss the broccoli, cherry tomatoes, and kale with olive oil, garlic, paprika, oregano, salt, and pepper.
- Assemble the Dish:
- Transfer the vegetables to a greased baking dish.
- Pour the heavy cream evenly over the vegetables.
- Sprinkle Parmesan cheese over the top, followed by the shredded mozzarella.
- Bake:
- Bake uncovered for 20–25 minutes, or until the cheese is golden and bubbly, and the broccoli is tender.
- Serve:
- Garnish with fresh herbs like parsley or basil if desired, and serve hot as a side dish or light main course.
Tips:
- For added protein, mix in cooked chicken or chickpeas before baking.
- Pair with crusty bread or serve over quinoa for a complete meal.
Would you like to adjust this recipe or explore similar ideas?